Mohamed Shili This delicious Chocolate Gooey Butter Cake by Paula Deen is a rich, creamy dessert that’s surprisingly easy to make. Perfect for a quick treat or a decadent finish to any meal, it uses simple pantry ingredients like cake mix and cream cheese. Its gooey center and chocolaty goodness make it an irresistible crowd-pleaser!
Recipe Ingredients:
- 2 sticks butter, melted and divided, plus more for greasing pan
- 1 (18.25 oz) package chocolate cake mix
- 3 eggs, divided
- 1 (8-oz) package cream cheese, softened
- 3 tablespoons cocoa powder (up to 4)
- 1 (16-oz) box powdered sugar
- 1 teaspoon vanilla extract
- 1 cup nuts, chopped
How To Make Chocolate Gooey Butter Cake?
- Preheat the oven: Preheat to 175°C / 350°F and grease a 13 x 9-inch (33 x 23 cm) pan with butter.
- Make the base: In a large bowl, mix 115g melted butter, 1 egg, and chocolate cake mix until combined. Press the mixture into the greased pan evenly.
- Prepare the filling: Beat 225g cream cheese until smooth. Add 2 eggs and 3–4 tbsp cocoa powder, and mix until combined.
- Add sugar and butter: Lower the mixer speed and gradually add 450g powdered sugar. Slowly pour in 115g melted butter and 1 tsp vanilla extract, mixing until smooth.
- Fold in nuts and assemble: Fold in 115g chopped nuts with a spatula, then spread the filling evenly over the base.
- Bake: Bake for 40–50 minutes. The edges should be set, but the center should remain slightly gooey for the best texture.
- Cool and serve: Let the cake cool partially on a wire rack, then slice into squares. Serve warm or at room temperature for a chocolatey delight!
Recipe Tips:
- Don’t Overbake: The center of the cake should stay gooey, so check it at 40 minutes. If the edges are firm but the middle jiggles slightly, it’s perfect!
- Soften Cream Cheese Properly: Let the cream cheese sit at room temperature before mixing to avoid lumps and create a smooth filling.
- Use Fresh Eggs: Fresh eggs improve the texture of both the base and filling, making the cake richer and fluffier.
- Mix Base Thoroughly: When making the base, ensure all ingredients are evenly combined so it forms a solid crust that supports the gooey filling.
- Cool Before Slicing: Let the cake cool partially on a wire rack before cutting. This helps the gooey filling set slightly, making cleaner slices and easier serving.
How To Store Leftovers?
- Refrigerate: Let the Chocolate Gooey Butter Cake cool to room temperature first. Then, cover it tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 5 days.
- Freeze: Once cooled, wrap individual slices or the entire cake tightly in plastic wrap, followed by aluminum foil. Freeze for up to 3 months. To thaw, place in the refrigerator overnight and serve chilled or at room temperature.
Nutrition Facts
Serving Size: 1/2 cake (3.35 oz / 95g)
- Calories: 380
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 470mg
- Total Carbohydrate: 51g
- Dietary Fiber: 2g
- Sugars: 40g
- Protein: 4g
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Paula Deen Chocolate Gooey Butter Cake
Description
This delicious Chocolate Gooey Butter Cake by Paula Deen is a rich, creamy dessert that’s surprisingly easy to make. Perfect for a quick treat or a decadent finish to any meal, it uses simple pantry ingredients like cake mix and cream cheese. Its gooey center and chocolaty goodness make it an irresistible crowd-pleaser!
Ingredients
Instructions
- Preheat the oven: Preheat to 175°C / 350°F and grease a 13 x 9-inch (33 x 23 cm) pan with butter.
- Make the base: In a large bowl, mix 115g melted butter, 1 egg, and chocolate cake mix until combined. Press the mixture into the greased pan evenly.
- Prepare the filling: Beat 225g cream cheese until smooth. Add 2 eggs and 3–4 tbsp cocoa powder, and mix until combined.
- Add sugar and butter: Lower the mixer speed and gradually add 450g powdered sugar. Slowly pour in 115g melted butter and 1 tsp vanilla extract, mixing until smooth.
- Fold in nuts and assemble: Fold in 115g chopped nuts with a spatula, then spread the filling evenly over the base.
- Bake: Bake for 40–50 minutes. The edges should be set, but the center should remain slightly gooey for the best texture.
- Cool and serve: Let the cake cool partially on a wire rack, then slice into squares. Serve warm or at room temperature for a chocolatey delight!
Notes
- Don’t Overbake: The center of the cake should stay gooey, so check it at 40 minutes. If the edges are firm but the middle jiggles slightly, it’s perfect!
- Soften Cream Cheese Properly: Let the cream cheese sit at room temperature before mixing to avoid lumps and create a smooth filling.
- Use Fresh Eggs: Fresh eggs improve the texture of both the base and filling, making the cake richer and fluffier.
- Mix Base Thoroughly: When making the base, ensure all ingredients are evenly combined so it forms a solid crust that supports the gooey filling.
- Cool Before Slicing: Let the cake cool partially on a wire rack before cutting. This helps the gooey filling set slightly, making cleaner slices and easier serving.
Paula Deen Chocolate Gooey Butter Cake
